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The culinary goddess always has great advice.
Awesome technique. Thank you!
What if you don’t own a microwave?
Ina Garten been doing this for years
Gorgeous…
Been using this method for years, though you can also heat over the stove to get the same effect. According to McGee, in OFaC, this works because chocolate will crystalize around anything that's already tempered. So long as the chocolate you add doesn't melt completely it will serve as a nucleus for the rest of the batch to temper around.
i love how chocolate is just applied thermodynamics
Texture is just as important as flavor! Awesome job
Lan is the absolute diggety. I watch anything she does. Always.
And tempering chocolate means…?
You lost me at "microwave at 50% power." Yeah, I don't know how to do that. Probably just me.
Serious question from a just a dumb man: Go where?
I've learned so much from you, Lan. Thank you!
Will this work with chocolate chips?
Thank you for such valuable information on chocolate 🍫 💯